Grandma’s Botamochi | Japanese sweet rice balls

My grandma always made botamochi for the spring equinox.
When I was a child, I thought that my grandma would make it forever.
This is a delicious botamochi made with fragrant red bean paste and chewy rice.

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INGREDIENTS for Botamochi : 8 rice balls

  • 150g glutinous rice (sweet rice)
  • 150g adzuki beans
  • 150g sugar
  • a pinch of salt
ばあちゃんのぼたもち(おはぎ)の作り方・レシピ

INSTRUCTIONS for Botamochi

STEP
Preparation
  • Wash the glutinous rice and soak it in water for at least an hour.
STEP
Make Azuki Beans Paste
  • Rinse the beans gently.
  • Add azuki beans and plenty of water to a pot and heat over medium heat. Once it boils, reduce the heat to low and simmer for 5 minutes. Discard the broth.
  • Return the azuki beans to the pot, add 800ml of water and heat over medium heat. Once it boils, reduce the heat to low and simmer for about 1 hour until the beans are soft.
    (If any scum appears during the process, skim it off. If the water gets low, add water.)
  • Add half of the sugar and simmer for a while over medium heat. Add the remaining sugar and boil down until you can draw a line with a spatula on the bottom of the pot.
  • Add a pinch of salt and turn off the heat. Spread it on a cooking tray, let it cool, and divide it into 8 pieces.
STEP
Cook Rice
  • Drain the glutinous rice in a colander and put it in the rice cooker (or pot).
  • Add 180ml of water and cook.
STEP
Make Botamochi
  • Place the cooked rice in a bowl and mash half the rice with a pestle moistened with water. 
  • Dip your hands in salted water (or use plastic wrap) and roll the rice into 8 balls.
  • Spread the azuki beans paste on plastic wrap, place the rolled rice on top, and wrap it in azuki beans paste.
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